1) Chicken dish 2) Chicken stew 3) Dish of stewed poultry 4) French word used in English 5) Meat dish 6) Poultry Stew 7) Stew 8) Stewed meat dish 9) Stewed-meat dish
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https://www.crosswordclues.com/clue/fricassee
1) Cook 2) Stew
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https://www.crosswordclues.com/clue/fricassee
Fricassee or fricassée iː is a method of cooking meat in which the meat is cut up, sautéed, and braised, and served with its sauce, traditionally a white sauce. ==Etymology== Fricassee is an old term, first attested in English in the mid-16th century. It is a French word, but the exact etymology is uncertain. It is theorized to be a compound of...
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http://en.wikipedia.org/wiki/Fricassee
To cook or stew pieces of sauteed meat in a sauce, usually with vegetables. Wine is often used as a flavoring.
Found on
http://southernfood.about.com/library/info/bld_f.htm
• (n.) A dish made of fowls, veal, or other meat of small animals cut into pieces, and stewed in a gravy.
Found on
http://thinkexist.com/dictionary/meaning/fricassee/
A stew in which usually poultry is cut up, fried in butter, and then simmered in a liquid with vegetables until done.
Found on
http://www.encyclo.co.uk/local/21216
A thick Cajun stew made with roux and any type meat. If you were using pork this stew would also have potatoes in it. Chicken is probably the most popular meat used.
Found on
http://www.encyclo.co.uk/local/22144
A stew prepared without the initial browning of the meat. Though chicken is the most common form of this type of stew, fish, vegetables, and other meats are prepared in this manner.
Found on
http://www.encyclo.co.uk/local/22282
To cook by braising; usually applied to fowl or rabbit.
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http://www.encyclo.co.uk/visitor-contributions.php
Fric'as·see` noun [ French
fricassée , from
fricasser to
fry ,
fricassee ; confer Late Latin
fricare , perhaps for
frictare ,
fricare ,
frictum , to rub. Confer
Fry ,
Friction .] A dish made of fowls, veal, or other meat of sm...
Found on
http://www.encyclo.co.uk/webster/F/76
classically, ingredients braised in wine sauce or butter with cream added; currently denotes any mixture of ingredients--fish or meat--stewed ot sautéed.
Found on
http://www.patriciawells.com/glossary/
Fricassee is a dish consisting of small pieces of white meat in a flavoured white sauce made from the stock in which the meat was cooked, with the addition of milk.
Found on
http://www.probertencyclopaedia.com/browse/QF.HTM
[
n] - pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings 2. [v] - make a fricassee of by cooking
Found on
http://www.webdictionary.co.uk/definition.php?query=fricassee
noun pieces of chicken or other meat stewed in gravy with e.g. carrots and onions and served with noodles or dumplings
Found on
https://www.encyclo.co.uk/local/20974
To cook by braising; usually applied to fowl or rabbit.
Found on
https://www.encyclo.co.uk/local/22157
No exact match found.
